Passer au contenu

Bienvenue invité

Everything You Need to Know About Ethiopian Injera: The Spongy Crêpe-like Staple

Injera is a staple food in Ethiopian cuisine and is a sourdough flatbread made from teff flour. Traditionally, dark teff flour is used in injera making, as it has a stronger flavor and a darker color than white teff flour. However, in modern times, some injera recipes may use a mixture of dark and white teff flour or even just white teff flour, which has a milder flavor and a lighter color. The choice of teff flour used in making injera often comes down to personal preference and availability of ingredients.

According to Chef Yohanis Gebreyesus, author of "Ethiopia: Recipes and Traditions from the Horn of Africa," injera is an essential part of Ethiopian culture and is used not only as a utensil but also as a symbol of unity and community. Injera is often shared among diners, who use torn pieces of the bread to scoop up stews and other dishes.

There are different types of injera in Ethiopian cuisine, although teff flour is the main ingredient in all of them. Here are a few variations:

  1. White Injera - This is a lighter version of injera made with a blend of teff flour and wheat flour or barley flour. It is less sour than the traditional 100% teff flour injera and is often served at breakfast.

  2. Nech Injera - This is a sweeter version of injera that is made by adding honey or sugar to the batter. It is often served with spicy stews to balance out the heat.

  3. Key Shir Injera - This injera is made with a combination of teff flour and barley flour. It has a milder flavor and is less sour than the traditional injera.

  4. Serategna Injera - This type of injera is thicker and heavier than the traditional injera. It is made by mixing teff flour with other grains, such as sorghum or maize, and is often used as a base for meat dishes.

Each type of injera has its own unique flavor and texture, and is typically paired with different Ethiopian dishes depending on the occasion and personal preference. According to Jemal Beker, author of "Ethiopian Feast: The Crown Jewel of African Cuisine," injera is a versatile bread that can be eaten at any time of day and with any meal.

Sources & References:

  • Gebreyesus, Yohanis. "Ethiopia: Recipes and Traditions from the Horn of Africa." Phaidon Press, 2019.
  • Beker, Jemal. "Ethiopian Feast: The Crown Jewel of African Cuisine." CreateSpace Independent Publishing Platform, 2014.

Latest Recipes Articles!

Great crêpe recipes & Inspirations :)

  • Fluffy Chocolate Crêpe Cake

    Fluffy Chocolate Crêpe Cake

    Indulge in a unique twist on the classic Crêpe cake with this Fluffy Chocolate Crêpe Cake. What sets it apart is the incredibly light and airy texture of the crêpes, achieved by beating egg whites and folding them into the batter. While cooking crêpes soufflé may require a bit more time and effort, the end result is absolutely worth it!

  • Crêpes Suzette

    Crêpes Suzette

    Crêpes Suzette is a classic French dessert that has been enjoyed for over a century. It is said to have originated in the late 19th century, when a young waiter accidentally set fire to a dish of crêpes he was preparing for the Prince of Wales' entourage. The quick-thinking chef who came to his rescue managed to turn the mistake into a delicious dessert by adding sugar, butter, orange juice, and Grand Marnier to the pan, creating a caramelized sauce that he poured over the crêpes. The dish was named after the young prince's companion, Suzette, and became an instant hit among French aristocrats and high society. Today, Crêpes Suzette is still considered a luxurious and elegant dessert, often served in fine dining restaurants and special occasions around the world.
  • Cherry & Cream Crêpe Cups

    Cherry & Cream Crêpe Cups

    If you're looking for a delightful treat to serve at your next party, our mini Cherry & Cream Crêpe Cups are an excellent choice, particularly for events where food is passed around on trays. These crêpe cups have a crunchy texture and are sturdy enough to hold a creamy or mousse-based filling without becoming soggy, especially if you assemble them at the last minute. While Amarena Cherries are an excellent ingredient for this recipe, feel free to use any seasonal fruits of your choice, such as blueberries, kiwi, or mango.
  • Crêpe lasagna with goat cheese and Bolognese

    Crêpe lasagna with goat cheese and Bolognese

    Introducing a unique and indulgent twist on a classic Italian favorite - Goat Cheese Bolognese Crêpe Lasagna made with the Gluten-Free Flipcrêpes Buckwheat-Millet crêpe mix. This decadent dish combines layers of savory Bolognese sauce, creamy goat cheese, and delicate crepes made with the finest gluten-free ingredients.
  • Frangipane Crêpes

    Frangipane Crêpes

    Despite its association with fancy pastry chefs, Frangipane is actually one of the simplest and most versatile recipes in a chef's toolkit. This delectable ingredient can be used in numerous ways, beyond just tarts, and it pairs particularly well with fall fruits such as pears, as well as stone fruits like cherries and apricots.
  • La complète on buckwheat galette

    La complète on buckwheat galette

    Definitely on of the most popular galette in France is, La Complète which consist of grated Emmental cheese, a slice of ham, and an egg cooked on top.

Votre Panier

Votre panier est actuellement vide

Vous pourriez aimer...

Votre liste de souhaits